WHITE BEAN AND PESTO DIP
Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
Categories Condiment/Spread Bean No-Cook Vegetarian Quick & Easy Low Cal Healthy Bon Appétit Hors D'Oeuvre
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.
KALE PESTO AND WHITE BEAN DIP
This rich vegan dip is packed with healthful ingredients. It even includes nutritional yeast, a great dairy-free alternative to cheese if you're looking to reduce or eliminate dairy in a recipe.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the pine nuts in to a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted and fragrant, about 5 minutes. Remove from the heat and cool completely. Reserve 1 teaspoon of the nuts for garnish and place the rest in a food processor. Add the kale, basil and garlic to the food processor and pulse until finely chopped. Add the olive oil, lemon juice, nutritional yeast and salt and blend until well combined. Add the cannellini beans and blend until smooth, scraping down the sides of the bowl as needed.
- Transfer the dip to a small serving bowl and garnish with the basil sprig and toasted pine nuts. Serve with baguette and vegetables.
Nutrition Facts : Calories 270, Fat 20 grams, SaturatedFat 3.5 grams, Sodium 350 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams
WHITE BEAN & KALE PESTO DIP
Naturally green, utterly addicting, and the perfect way to sneak in a superfood. This garlicky dip is easy to make and even easier to eat.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 9
Steps:
- Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
- With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
- Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
- Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.
WHITE BEAN PESTO DIP
Make and share this White Bean Pesto Dip recipe from Food.com.
Provided by IngridH
Categories Lunch/Snacks
Time 10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Process beans in a food processor until smooth.
- Add pesto and lemon juice. Process to combine.
- Check seasoning, add salt or pepper if needed.
- Serve with pita chips, or raw vegetables.
Nutrition Facts : Calories 486.1, Fat 1.2, SaturatedFat 0.3, Sodium 21.3, Carbohydrate 90.6, Fiber 20.4, Sugar 1.4, Protein 30.9
WHITE BEAN AND GARLIC SCAPES DIP
This velvety, fluffy dip, which uses the green curly garlic scapes you find at the farmer's market in spring, is the color of sugar snap peas. But the flavor is assertive and thrillingly garlicky.
Provided by Melissa Clark
Categories quick, dips and spreads, appetizer
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
- With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
- Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 323 milligrams, Sugar 1 gram
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CREAMY KALE PESTO WHITE BEAN DIP RECIPE (VEGAN)
From thefirstmess.com
5/5 (3)Category Appetizer, Side Dish, SnackServings 2Total Time 25 mins
- In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, salt, and pepper.
- Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
- With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
- To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
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